In a small bowl, combine 1/4 cup orange juice, 1/4 cup hoisin sauce,
1 tablespoon soya sauce, and 1 teaspoon sesame oil. No, sesame oil doesn’t look like that, but mine had just come out of the fridge.
Whisk the mixture together.
Heat a large skillet over high heat. Add 1 tablespoon of canola oil, then 3 skinless, boneless chicken breasts, cut into 1/2-inch strips. Season with freshly ground pepper.
When the chicken is just cooked through (don’t overcook!), about 2 to 3 minutes, remove the chicken from the skillet and set aside.
Add 1 additional tablespoon of canola oil to the skillet, then 2 teaspoons chopped fresh ginger, 2 minced garlic cloves, and 4 cups of broccoli florets. Cook until the broccoli is tender-crisp, about 2 minutes.
Add the chicken and the sauce to the pan and stir well until the sauce is heated through, about 30 seconds.
Place on a serving plate and sprinkle with 1 tablespoon toasted sesame seeds.